Miss Parloa's kitchen companion

Remove all the leaves from six artichokes (they may be used for a puree of artichokes). Take out the chokes, and trim the bottoms. Cook the same as artichoke Bottoms of Artichokes, quarters. Arrange them in a shallow dish; and pour Hollandaise sauce over them. MUSHROOMS. During the summer and fall mushrooms abound in the fields in many parts of the country. In some sections mushroom parties may be seen almost every pleasant morning throughout September and October. The wild funguses are as much more delicate and more finely flavored than the cultivated mushrooms as the wild strawberries are superior in flavor to the fruit usually sold in the market from gardens. Mushrooms should be used while fresh, and should be prepared carefully but simply. Put into a bowl two quarts of water and the juice of a lemon. After cutting the stalks from the mushrooms, and throwing them away, pare the cups. As each is pared, drop it into the bowl. When ready to cook the mushrooms, drain them as speedily as possible after removing them from the liquid. Wild mushrooms give an incomparable flavor to stews, ragouts, and sauces for meats. Stewed Mushrooms. Put into a stew-pan a quart of cleaned mushrooms, two table-spoonfuls of butter, one teaspoonful of salt, one-third of a teaspoonful of pepper, and one tablespoonful of flour mixed with half a cupful of cold water. Cover the stew-pan, and boil gently for five minutes, stirring frequently. Serve very hot. Some folk doubtless will think the dish is improved if they add a table-spoonful of lemon juice just before removing the mushrooms from the fire. Stock may be used in place of the half-cupful of water, and will produce a better flavor. A simpler mode of stewing mushrooms is to peel and wash them ; then cut them in small pieces, and put them in a stew-pan, with a generous table-spoonful of butter, half a teaspoonful of salt, and a little pepper, for every pint of the mushroom. Simmer for ten minutes. Wild mushrooms are delicious cooked this way. Mushrooms Stewed in Cream. Prepare the mushrooms as for the plain stew, save that only half as much water should be used ; and after five minutes' boiling, add a cupful of cream. Keep the mushrooms on the stove until the liquid boils up. Broiled Mushrooms. Clean a quantity of large mushrooms, and put them into a double-broiler, with all the cups lying the same way. Place over clear coals, cup side down, and cook for two minutes; then turn the broiler, and cook for two minutes on the other side. Remove from the broiler carefully, because the cups will be full of juice, and sprinkle lightly with salt and pepper. Put a bit of butter on each mushroom, and place on buttered toast. Serve immediately. Baked Mushrooms. Use large mushrooms, and use also as many slices of bread as there are mushrooms, and have them about the